Salitral

While sharing the same local climate as the Piura White, the Salitral is sourced exclusively from the Morropón and Buenos Aires districts.

Much like other varieties found in Piura, Salitral cacao has drastically adapted to the dry coast characteristics and can survive with lower humidity and much lower volumes of water than usual.

They are found at higher altitudes and have a 5% higher white bean count. The tannins are similarly low due to the relatively low humidity, which helps give the bean its smooth profile, Its quirky notes can be attributed to the generations of cultivation by local farmers, which in turn provide all Peruvian cacao with their distinct flavour identity.